Asparagus with Peppers and Olives - 4.1g Carbs, 3.8g Fiber
1 1/2 lbs. asparagus, tough ends trimmed and cut into 3 inch lengths
1 tbsp. olive oil
1 red bell pepper, cored, seeded and cut into julienne strips
1 yellow bell pepper, cored, seeded and cut into julienne strips
1/4 cup Spanish olives, sliced
Place asparagus in a steamer basket over boiling water. Cover saucepan and steam 3 to 4 minutes. Rinse asparagus under cold water. Drain and set aside.
Heat oil in a heavy nonstick skillet over medium high heat. Sauté bell peppers 2 to 3 minutes or until slightly softened. Stir in asparagus and sauté until hot. Sprinkle with olives and season with pepper to taste.
Makes 4 to 6 servings.
Calories 89, Fat 4.9 g, Carbs 4.1 g, Sodium 217 mg, Fiber 3.8 g.
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